Teresa's Recipes
Pandolce Genovese
Pandolce Genovese is a delightful traditional sweet bread from the coastal city of Genoa, Italy, typically enjoyed during the festive season. This rich, aromatic loaf is a celebration of flavors, featuring a perfect blend of dried fruits, crunchy nuts, and a hint of fennel that transports you to the sun-drenched streets of Italy. With its golden crust and soft, fluffy interior, this bread not only fills the home with a tantalizing aroma while baking but also serves as a wonderful centerpiece for holiday gatherings, making it a cherished part of Italian Christmas traditions.
Ingredients
- 4 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast
- 1 cup, lukewarm Milk
- 1/2 cup, softened Unsalted butter
- 2 large Eggs
- 1/2 teaspoon Salt
- 1 teaspoon Fennel seeds
- 1/2 cup, toasted Pine nuts
- 1 cup Raisins
- 1/2 cup, chopped Candied orange peel
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 280
- Fat: 10g
- Carbs: 42g
- Protein: 6g
- Sodium: 180mg
- Sugar: 10g
Instructions
- In a large bowl, combine the flour and sugar, mixing well to ensure even distribution.
- In a separate bowl, dissolve the yeast in lukewarm milk. Let it sit for about 5-10 minutes, or until it becomes frothy.
- Add the yeast mixture, softened butter, and eggs to the flour and sugar mix. Stir until a sticky dough forms.
- Incorporate the raisins, candied orange peel, pine nuts, fennel seeds, and salt into the dough. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Preheat the oven to 350°F (180°C).
- Once the dough has risen, punch it down and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
- Bake for approximately 1 hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool on a wire rack before slicing and serving.
Tips
- For added flavor, consider soaking the raisins in rum or orange juice for an hour before adding them to the dough.
- You can also substitute walnuts or almonds for the pine nuts for a different nutty flavor.
- Pandolce Genovese can be served plain or with a dusting of powdered sugar on top for a festive touch.